Job Title:   Assistant General Manager L'Atelier
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MGM Grand Las Vegas
Food & Beverage - Beverage/Bartending/Cocktails
21 and over

It is the primary responsibility of the Assistant General Manager for L’Atelier de Joel Robuchon is to manage all operations for the department. All duties are to be performed in accordance with departmental, Inc., policies, practices, and procedures.
Specific Job Functions: 
  • Work with the F&B Management team in the capacity Assistant Restaurant Manager as required.
  • Open and Close the restaurant as required.
  • All other duties as assigned by the F&B Management.
  • Performs other job related duties as assigned. 



  • At least 3 years supervisory experience in a fine dining restaurant with scheduling experience.
  • At least 2 years of management experience in a high-volume restaurant, preferably within a major hotel/resort environment.
  • 2 year degree in F&B or culinary arts and/or equivalent work experience in F&B.
  • Possess excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail.
  • Ability to view operations creatively and with a sales orientation.
    Possess effective leadership, communication, and problem solving, reasoning and analytical
  • Able to work in a fast-paced, busy, and somewhat stressful environment
  • Bi-lingual in French preferred.
  • Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
  • Able to frequently move freely about the office, sit for long periods and withstand various activities such as frequent walking, standing, and bending.
  • Maintain manual dexterity to access computer via computer keyboard and operate office equipment, such as telephones, copiers, fax machine, etc.
  • Possess the ability to access all areas of the facility and travel off property when representing the Company.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • A Bachelor’s Degree from four-year College or University and/or course certification from an accredited Culinary Institute is preferred.
  • Able to effectively communicate in English, in both written and oral forms. 


  • Ability to speak French.
  • Previous experience working in a similar resort setting.

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